Put a twist on traditional potatoes au gratin by using nutrient-dense sweet potatoes instead!


  • 1 pound sweet potatoes
  • salt
  • black pepper
  • 3/4 cup heavy cream
  • 2 sprigs fresh thyme
  • 1 dash nutmeg
  • 1/2 ounce grated parmesan cheese (freshly)
  • 1 ounce grated Gruyere cheese (freshly)


  1. Preheat the oven to 375° F.
  2. Spray a 9” square casserole dish liberally with nonstick cooking spray.
  3. Peel the sweet potatoes and slice uniformly about 1/8 thick. Arrange the slices in the pan in rows, slightly overlapping one another. Sprinkle salt and black pepper over the sweet potatoes, to taste.
  4. Pour the heavy cream into a measuring cup. Add the thyme leaves and a dash of nutmeg. Whisk to combine. Pour the the mixture over the sweet potatoes.
  5. Sprinkle the grated Parmesan and Gruyere cheeses in an even layer over the sweet potatoes.
  6. Transfer the baking dish to the middle rack of the preheated oven.
  7. Bake the gratin for 40-45 minutes, until bubbling and browned on the top.
  8. Remove the baking dish from the oven. Allow the dish to cool for ten minutes before serving.
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